Buffalo Chicken Dip

2 lbs. boneless skinless chicken breasts, poached and shredded
1/2 cup Frank's hot sauce
1/2 cup blue cheese dressing
4 oz. Cheddar cheese, grated
4 oz. Monterey Jack cheese, grated
salt and pepper
4 oz. blue cheese, crumbled

Preheat oven to 350 degrees F. 

In a medium mixing bowl, stir together the hot sauce, dressing, Cheddar cheese, and Monterey Jack cheese just until combined.  Salt and pepper to taste.  Gently fold in the shredded chicken and pour mixture into a casserole dish that has been sprayed with a nonstick cooking spray.  Top with blue cheese and back until cheese is melted and bubbly (approximately 30 minutes).

Serve with tortilla chips or crusty bread.

Chicken Noodle Casserole

1 lb. of boneless, skinless chickem
1 onion, chopped
1 lb. sharp cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 package of egg noodles
Ritz cracker crumbs

Boil chicken. Reserve broth from boiling chicken. Shred or cut chicken into small pieces. Boil chopped onions and noodles in reserved broth. Cook until noodles are done. Drain noodles and onions, and add cheese, soup, and chicken. Stir until cheese is melted. Pour into casserole dish. Top with crushed cracker crumbs. Bake at 350 degrees F. approximately 25 to 30 minutes or until bubbly.